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Panzanella Salad with Le Moine Cheese 2013-08-06 https://www.metro.ca/userfiles/image/recipes/salade-panzanella-le-moine-5498.jpg PT25M PT30M PT2H55M

Preheat oven to 400°F (200°C).Toss bread cubes with 3 Tbsp. (45 mL) olive oil until well-coated.Spread them on a baking sheet and brown about 10 minutes in the oven.On a baking sheet, roast halved peppers cut-side down about 20 minutes, until skin blackens.Cool in a paper bag or wrapped in foil. Peel and cube. Set aside.Thoroughly rinse and drain white beans. Set aside.In a large bowl, whisk 1/2 cup (125 mL) olive oil with balsamic vinegar. Salt and pepper.Add beans, bread cubes, tomatoes, peppers, cucumber, onion, black olives and cheese.Toss until all ingredients are coated with dressing.Refrigerate for about 2 hours to saturate all ingredients with dressing.Add basil just before serving.Adjust seasoning and serve chilled.

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3 cups (750 mL) ciabatta or country bread, cut into 1 in. (2.5 cm) cubes 125 ml + 45 mL extra virgin olive oil 2 red peppers, halved 19 oz (540 mL) white beans 1/4 cup (60 mL) balsamic vinegar 8 ripe Tomato, cubed 1 big cucumber, peeled and cubed 1 small red onion, sliced thin 1/2 cup (125 mL) pitted black olives 1 cup (250 mL) cubed le moine cheese chopped fresh basil to taste Salt and freshly ground pepper to taste

Panzanella Salad with Le Moine Cheese

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servings

0:25

Preparation

0:30

COOKING

2:55

TOTAL TIME

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Ingredients

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3 cups
(750 mL)
ciabatta or country bread, cut into 1 in. (2.5 cm) cubes

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125 ml + 45 mL

extra virgin olive oil

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2

red peppers, halved

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19 oz
(540 mL)
white beans

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1/4 cup
(60 mL)
balsamic vinegar

8

ripe Tomato, cubed

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1

big cucumber, peeled and cubed

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small red onion, sliced thin

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1/2 cup
(125 mL)
pitted black olives

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1 cup
(250 mL)
cubed le moine cheese

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chopped fresh basil to taste

Salt and freshly ground pepper to taste

Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C).

Toss bread cubes with 3 Tbsp. (45 mL) olive oil until well-coated.

Spread them on a baking sheet and brown about 10 minutes in the oven.

On a baking sheet, roast halved peppers cut-side down about 20 minutes, until skin blackens.

Cool in a paper bag or wrapped in foil. Peel and cube. Set aside.

Thoroughly rinse and drain white beans. Set aside.

In a large bowl, whisk 1/2 cup (125 mL) olive oil with balsamic vinegar. Salt and pepper.

Add beans, bread cubes, tomatoes, peppers, cucumber, onion, black olives and cheese.

Toss until all ingredients are coated with dressing.

Refrigerate for about 2 hours to saturate all ingredients with dressing.

Add basil just before serving.

Adjust seasoning and serve chilled.

Source : www.fromagesdici.com

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